Open Faced Sandwiches

  • serves 6
Christine Cushing
Christine Cushing

Here’s some ideas to create some killer open faced sandwiches! Amounts really depend on how hungry the crowd is but allow for 2 to 3 open faces sandwiches for each person.

4 Ratings
Directions for: Open Faced Sandwiches



Assortment of breads including sour dough rolls, cut in half, country style loaf, sliced and French baguette, sliced

Sandwich Toppings

Marinated goat cheese, pequillo peppers and roasted eggplant, oven roasted tomatoes

Slices of Gruyere cheese, aged cheddar, Brie, Benedictine blue and Oka cheese

Slices Proscuitto (thin slices), smoked ham, hot and mild salamis, roasted chicken, smoked meats and smoked salmon

Grilled shrimp laced with garlic

Pickled beets and red onions

Sliced tomatoes sprinkled with basil and drizzled with olive oil

Assortment of baby lettuces, spinach, arugula

Garnish with Capers, Red onions slices, toasted pinenuts, sprigs of herbs

Condiments and Spreads

Dijon and Pommery mustards

Ginger and mango chutney

Chilli spiced mayonnaise

Herb whipped butter

Whipped cream cheese



Breads Sandwich Toppings Condiments and Spreads Assembly

1. Arrange platters of breads and sandwich toppings with bowls of condiments and spreads. Build your sandwich with desired toppings and condiments. Enjoy with a fragrant hot cup of coffee.

2. Try any of these combinations: cured, marinated pequillo peppers and herbed goat cheese; cream cheese, arugula, smoked salmon, capers and red onion; or spinach, oven roasted tomatoes, Roquefort blue cheese with toasted pine nuts. Yield: 6 to 8 servings

See more: Lunch, Cheese, Rice/Grain, Dinner, Picnic

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